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Rolled loin of pork with pear and cinnamon sauce
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Versatile and flavorful roast dinner for any season.
Ingredients:
  • 1.7kg butcher easy carve pork shoulder roast
  • 3 rashers bacon, rind removed
  • 825g can pear halves in fruit juice, drained
  • 40.00 ml pear juice reserved
  • 10 pitted prunes
  • 18.20 gm pure olive oil
  • 19.20 gm salt
  • 20.00 ml brandy
  • 2.50 gm ground cinnamon
Instructions:
  • Preheat oven to 230C (450F) or 210C (410F).
  • Lay the unwrapped pork flat on a clean board, skin-side up. Score the skin with a sharp knife, then flip the pork and gently flatten it. Place bacon on half of the pork, add sliced pear, and top with prunes. Fold the pork over the filling to enclose, then tie with kitchen string to secure.
  • Drizzle the skin with oil and massage in the salt, ensuring it gets into the cuts. Place the pork on a rack in a roasting pan. Bake in the oven for 40 minutes. Then lower the heat to 200C or 180C fan and bake for an additional 1 hour and 20 minutes, or until the juices run clear when pierced with a skewer. Take the pork out, cover it loosely with foil, and let it rest for 15 minutes before carving.
  • For the pear sauce, simply chop the remaining pears and combine them in a saucepan with brandy, cinnamon, and reserved juice. Cook over low heat for 10 minutes, or until the pears have softened. Then, use a hand blender to puree until smooth. Serve the pork with the flavorful pear sauce.

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